Free Imagine Things: breakfast

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Tomato Poori

Hi everybody, how are you all today, This is a recipe I tried when I had lot of Tomatoes, the result was quite amazing, The pooris were quite crispy and was not very oily, My kids and friends and H loved it, well I had to get satisfied with Tomato Chapatis :),
My daughter doesn't like Tomatoes in her mouth, she thinks she is not able to swallow it!, it's kind of funny though it has all started recently and my H says he was like that, I don't believe these things, it is nothing hereditary right ?, I think people have all these notions which I really can't stand. well, whatever it is I am mother, rather a horrible mother as my friends say, I make sure that my kids will never say we don't like this we don't like that (any thing vegetarian I mean), that's how my Dad brought us up, I love to eat all kind of veggies and fruits, may be I have preferences and like something more than the other, but I love to try everything out.
Coming back to the recipe, I thought of making pooris and then I decided I will not make something ordinary and turned up making this.
My Verdict: It was really good, crispy and not very oily I thought.

TOMATO POORIS

INGREDIENTS:
3 Tomatoes (Pureed)
4 to 4 and 1/2 Cup Whole wheat Atta flour
1 and 1/2 tsp Salt or as required
1/2 tsp Chilli powder (optional)
1/2 tsp Coriander powder (optional)
1/2 tsp Cumin powder (optional)

METHOD:
The Tomatoes which you can see in the picture are the same sized tomatoes which I used to make the puree, I just chopped them and run it in my mixie, that's how I pureed it, If you want you can filter the juice that way you can get rid of the pips and skin, but I didn't want to throw anything,

I took that pureed Tomatoes in a bowl, to that I added required quantity of salt (Remember this salt or any other Ingredients may differ from yours so it is just very important to know what and how much you are adding), then the chilli powder, coriander powder and cumin powder all these are optional if you don't want your kid to eat it spicy you can just omit it.
Do not add any water, Just add the whole wheat flour mix well and make it into a smooth soft dough, cover with a tea towel, leave it for few minutes (say about 10 minutes).
Your dough is ready to go now....
Heat oil in a wok, Take Gooseberry sized ball, flatten it into a round and fry it deep in oil.
Little things or should I say tips I take care to make nice round pooris, which fluff up beautifully.....
Do not ever dip the ball in any flour, dip the ball in oil, I just dip it in the oil which I am using to making pooris, Please be careful just dip a little bit, as it will be hot, if you are not used to it, do not try it out but use oil from your container, using this as base flatten it into a round shape.
Once you drop the poori dough into the oil, with your ladle pour oil over it, and give it a little press now and then this makes the pooris to fluff up.
I always use my wheat flour to make pooris, only if I call friends and family I use plain flour, 1/2 and 1/2 so it looks more white then :)).
Let's take an other look at my Lovely Tomato Pooris.., This is actually for my friend Swapna, who is been asking me to post the recipe. I promised and never posted, here it is for you girl, go ahead and try it out dear.

I am sending this to Priya's cooking with seeds event hosted by suma of Veggie platter, and

B for Breakfast by jyothika of Womens era2008 and Nivedita's Only original recipes started by pari.

c you soon.... take care back soon with an other recipe

Husked Green Gram Idlis

Hi everybody, how are you all ?, This post was in my draft from 2 weeks, This one I tried in an impulse, and it turned out great, A good way of making kids eat a healthy steam cooked, protein rich food and of course no oil too.., isn't it great about these Idlis, I love Idlis anyday (I love dosas too and love upma Oh! shut up ..), well that would be a long list.
Hmm.., But, I do have to tell you this, when I land in Bangalore go home, have a good bath the first thing I do is straight to the Darshini around the corner, near my house for a plate of Idlis and Vada!, Oh! that is a complete satisfaction don't you say...
Ok will stop now, I have few more posts to link..., Coming back to the recipe, absolutely it was delicious.., should thank satya, because of her I made these... my Idli maniac daughter loved it, that is a very important matter to me, her approval!, made it, served it and looked at her face for reaction, she said to me now and then I do cook well :)). But, she did say that like normal Idlis she couldn't indulge in it more, as it filled her stomach very soon, it kind of cheated on her :)). Oh! God she and her jokes....

HUSKED GREEN GRAM IDLIS

INGREDIENTS:
2 Cups Idli Rice (or Sona Masoori)
1 and 1/2 cup Husked Green Gram
1 Cup Urad Dal
1 tbsp Fenugreek seeds

METHOD:
Soak everything under Ingredients previous night, Soak Rice and Fenugreek seeds together and Urad dal and Husked Green Gram separately.
I have asked you to soak the dals separately because they require more water than the rice.
In the morning Grind the rice for few minutes until they become grain like then add the dals and grind together, you might feel that the rice is still grain like but it is alright.
Do not add too much water when Grinding for Idlis it should not be like Dosa batter, it should be more thicker in consistency.
You can leave it to ferment for few hours or over night.
Grease the Idli plates with little oil every time you steam the batter this helps everytime Idli to come off easily from the plate and with a ladle full fill them up and steam them for 10 to 12 minutes without a weight on the pressure cooker, If you have a Idli cooker no need to bother about the time then as it pops on its own once done.
Serve the Idlis with chutney or sambhar.

LITTLE NOTE : You can use Idli Rice or Sona Masoori, as the rice which you use is very important, sticky rice or pudding rice won't work. You can use Ground rice/ Idli Tari sold in some supermarkets or Asian shops, use the same measurement but you don't have to soak like rice, you just have to soak the dals and grind it to a smooth paste. Just 1 hour before you grind the dals soak Ground rice or Idli Tari in warm water, the warm water should be just to the level of the rice or a bit more 1/2'' more. If you add more water the Idlis become like Dosa batter.
After the dals are grinded add this to the tari, mix well and keep aside for fermentation, later on carry on as you do for steaming Idlis.
If satya hasn't done her round-up I would like to link this to her Twist the Traditional - Idli event.

Stir-fried Veggies with Avocado pulkas

Hi, I am eating pulkas from past two days, I ate chapatis and Bendakaayi gojju, next was with beans poriyal, and then I saw these Avocado lying staring at me!!, you use me or I will bin myself kind of look!!, I was appalled, I dreaded the look of my hubby too!!, He is always on to me, asking why do buy so many fruits if you just want to bin them, leave them alone in the market !!, well, this time I decided I will not bin them and remembered Usha of Veginspirations, who had made this Avocado chappatis, yup!!, that's what I am going to do, only I tweaked it a little bit, I used tomatoes with Avocados and made pulkhas and not chappatis!!, and inspired by Raji of Rak's Kitchen for these stir fried veggies!!, I have never used Indian masala spice, that is south Indian like what raji had done with her stir-fried Broccoli using sambhar powder, well I took that as hint but used my Masala vegetable rice powder somewhere near to vaangi bhath powder, and then I made caramalised onions like parita of parita's world !! and I immensly enjoyed the whole thing just meself!!

So then what did I do !!??, not really much, as I said earlier I used Tomatoes with Avocado for my pulkhas (as I thought those 2 tomatoes will go a waste!!), Used Masala vegetable rice powder for the stir-fry, and caramalised onions like parita did to her stir-fry.

STIR-FRIED VEGETABLES WITH AVOCADO PULKAS

INGREDIENTS:

FOR AVOCADO PULKAS:

1 Avocado medium sized

2 tomatoes

1/4 cup water

1 tsp salt

2 to 2 and 1/2 cups of Atta flour (depending of how much you need to make it into dough consistency).

METHOD:

Cut the Avocado into two halves remove the seed and scoop out the fruity portion into a bowl, then finely chop the tomatoes and mash them well in a mixer. you can mash the Avocado into a fine mash just with the back of your spoon easily, I used the mixie because of the tomatoes.

Add this to the bowl containing water, salt, and mix atta flour to it gradually and form it into a soft dough that is just like a chapati dough.

Taking a small round ball from the dough flatten them into a circle with the help of rolling pin and roast them on both the sides, only just about to form little bubbles, then with the help of a clean kitchen cloth you can keep turning them and make them blow up like a poori, without pressing them too hard, just keep pressing them noticing where it puffs up, you can put it on the stove top and flip it now and then and cook it. I will post this on how to make pulkas in my next post, or if you want you can make chapatis with a three fold and cook it with the help of ghee or oil as you like.

VARIATIONS : You can add a tsp of cumin, coriander and chilli powder and Thyme seeds, I did not add anything as my curry was quite spicy!!

STIR-FRIED VEGGIES

INGREDIENTS:

1/4 kg green beans

1 cup Cauliflower florets

1 cup Broccoli florets

1 carrot

1 Big Red onion

2 garlic pods

1 sprig curry leaves

2 sprigs of fresh coriander leaves

2 tbsp of Masala powder

salt as required

2 tbsp sugar

3 tbsp grated fresh coconut

2 tbsp oil

1 tsp Mustard seeds

1 tsp cumin seeds

FOR THE MASALA POWDER

2 tbsp Channa dal

1 tbsp Urad dal

2 tbsp Coriander seeds

2-2 Guntur-Badgi Dried Red chillies

1 small piece of Tamarind

1'' cinnamon stick

1 clove

1 Marti Moggu

a pinch of Asafoetida

TO MAKE THE MASALA POWDER with a tsp of oil fry all the above ingredients one by one until they change colour and a nice aroma fills the air, cool it and grind it to a fine coarse powder. Use this powder as much spiciness as you require to your curry, and increase or decrease the amount of chillies as per your liking.

METHOD

Cook broccoli and cauliflower florets in a separate water for few minutes with little salt and turmeric, once cooked drain out and discard the water. (other wise you can cook broccoli in the wok with other vegetables in a low flame, by sprinkling water, but do not keep on stirring them too much as it tends to become mushy)

In a wok add 2 tbsp of oil and heat once it is warm add a tsp of mustard seeds and cumin seeds once they start spluttering, add the washed and cut vegetables (carrot and beans) and cook them in a low flame, Once they are well cooked add the florets mix well add salt and the Masala powder as required then the fresh coconut and mix them well.

top it with caramalised onions.

TO CARAMALISE THE ONIONS : Chop the onion finely (cut into half and chop them length wise, just that it looks good :) ), in a tsp of oil fry them until they are soft then add a 2 tbp of sugar and keep frying them for another 2 minutes, until they change colour to a golden brown, Lo!, your caramalised onions are ready!!

I am sending this of to Nupur of one hot stove's, copy cat edition, last time I missed sending my entry, I cook a lot from other blogs!!

Noodles in Roasted Peanut Sauce

Hi everybody, Hoping you are all doing well, Its such an amazing fact, everyday I see lot of recipes being created, and still we find lot of them to be new and have never tried, I am not talking about baking, its just our everyday cooking!!, isn't it ?, we should thank Google for creating us such a lovely opportunity, which has brought the whole world together, when it comes to food, we all love to try at every opportunity to make the different cuisines from all over the world which has brought an interesting life in our kitchens, everyday I think of something I want to try differently and everyday it is an opportunity I feel I do not want to forgo!!, I try my best do something different everyday!!, That is how this recipe came into my kitchen!!, I just wanted to try something different from the same noodles which I always do, which my family enjoy it. I wanted to try this variation and it was quite a hit, even my friends liked it.

NOODLES IN ROASTED PEANUT SAUCE

INGREDIENTS FOR THE PEANUT SAUCE:

1 Red Pepper ( I used one long Romario Pepper)

1 Fist full of roasted de skinned peanuts

3-4 Red chillies (Badgi - Guntur)

2 tbsp of Sesame seeds

1 tsp of Oil

2 pods of Garlic

1'' Ginger piece

1 small onion

1 tsp of Pepper corns

1 petal of Star Anise

4 cloves

Salt to taste

INGREDIENTS FOR THE NOODLES

1 Packet of Noodles ( I used Hakka Noodles)

2 tbsp of Soya Sauce

1 + 1/2 tbsp of Vinegar

2 tbsp of Tomato Ketchup

METHOD

Slit the peppers and remove the seeds, then on wire rack on the stove top roast the peppers like I have shown above, in a medium flame, remove the charred skin from them and keep aside to cool.

In the same wok heat a tsp of oil add a tsp of mustard seeds, once they splutter add Onions, Garlic and Ginger and saute them for a while until they become transparent

In the same wok heat a tsp of oil add a tsp of mustard seeds once they splutter, add onions, garlic and ginger and saute for few minutes until they become transparent

Then add 4 cloves, literally a very small piece or should I say one petal from the Star Anise, (as it gives too much a smell), which you can see in the middle!!, then the peanut and the other ingredients you fried with them together with 1 tsp of Pepper corns and saute them.

Meanwhile cook the Hakka Noodles immersed completely in water, Once the water starts becoming hot just throw away the water and refill with water completely immersed in the water again and with a tsp of oil and a tsp of salt, once they cooked softly drain them in a colander and run cold water on them, press softly and squeeze out all the water, then add a tbsp of sesame oil to them and separate the threads and keep them aside until required.

Now the Ingredients which you sauted would have cooled down take them all in a Mixie and grind them to a smooth paste, You might not be requiring all the sauce so you can take how much you require and use it in your noodles and store the left over in the fridge, Actually it was so tasty as it was, it can be used on its own for any other varities you want to create from this sauce, may be you can use it in pasta !! or you can eat it with rice etc., well, it was quite tasty.

Take a wok, heat add all the veggies like carrots, bamboo shoots, Mangetouts, Baby corns, french beans, Bean sprouts etc., you can add whatever you love to add to your noodles

Stir fry all the veggies in a high flame for few minutes until they got cooked and add sring onions in the end and stir fry again

Now add 3 to 4 tbsp of the peanut sauce, as it will be quite spicy so you need to adjust to your tate buds, the spiciness it can take!!, then add

2 tbsp of Soy Sauce

2 tbsp of Vinegar

2 tbsp of Tomato Ketchup

As shown above to the veggies and stir fry in a high flame for two or 3 minutes then add the noodles mix well with the prepared Stir fried veggies with the Roasted pepper Peanut Sauce

I usually do my noodles this way I keep the cooked noodles separately and sauce separately in different bowls, then take a tbsp of oil into the wok add a ladle of the veggie sauce and a handlful of noodles and roast them together and serve my family saperately, like they do in resturants, this way the sauce mixes very well with the noodles and tastes much better.

That's my daughter's plate she wanted it on the post!!, It was quite yummy everybody liked it, try it out and enjoy.

Aloo Rotti with Papadi lilva Usal

Don't laugh, and think if I am obssessed with Rottis, I love them!!, but these things which I make up is when I cook something more or If I am left over with some ingredients!!, Actually I had planned today to make something with Aloo and methi for my chappatis, everything flopped when I came home hubby dear had made his favourite Aloo Roast and I made some Goddu Rasam as my MIL and Mom calls it, and he had made Paruppu aracha karmadhu (dry curry) with Bittergourd!, so we finished them both for our dinner!!, Aloo dominates too much in my kitchen because of the kids (3 +1)!!, I made this Aloo Rotti which really came out well and of course the aloo mad family loved it. Yes, your guess is right!!, it is of course a very simple dish, here it goes.
Yet again I will not be able to give you exact measurments, you can try this as it is very simple and easy to do.

ALOO ROTTI

INGREDIENTS:

2 to 3 Medium sized Potatoes cooked and mashed without skins

2 to 3 Green chillies

4 to 5 sprigs of fresh coriander leaves finely chopped

1 fresh curry leaves finely chopped

1 to 2 Cups of Rice flour

water as required

salt as required

1 tbsp of cumin seeds

OPTIONALS:

1 to 2 tbsp of Chenna Dal

finely chopped onions

grated carrots

finely chopped cabbage or any veggies suitable for this

Dill leaves

parsley

Val beans/Averekkai/fresh field beans etc.,

Add chilli powder instead of fresh green chillies

METHOD

Cook the potatoes and mash them nicely without any lumps add salt and other ingredients mentioned above mix well.

Now add Rice flour and make into a nice soft ball so that it doesn't stick to your hand, use water little by little by sprinkling, making it into nice pliable dough coming clean out from the bowl, just like the consistency of how you make your Akki Rotti

Now make small Lemon sized balls and flatten them on the wok, I love cooked them in Vaanai's/wok's/kadais/Baanale or whatever you want to call them hope I have tried my best to tell you what it is, the Iron or the ones made Aeroplane metal (!!), that's what mum called the wok she had which was made with!!, is actually the best one gives a nice roast underneath when it is cooking and comes out clean just like the non-stick ones.

You can also do it by taking these balls one at a time on a sheet which will not stick to the Tawa, like what you use for making polis/obattu, If I have to many people in the house to serve this I use 2 to 3 wok's at a time or I also have a Tawa on one of the stoves and put them on it and cook them like chappatis, for this you can use Banana leaves or like me I use the cover of horlicks or Bournvita Sachets !! even when I make polis I use them.

Press them around with your back of the palm nicely it should quite thin that would absolutely gorgeous to devour then!!

Pour oil around and make a hole in the middle cover and cook it in a medium or low flame, I usually cook them in a low flame as you saw here that I use the small pans to cook them, so that it cooks well and gets nicely roasted, it just take 5 to 7 minutes to well done.

Serve it hot with chutnies, pickles, pacchadis, gojjus of your choice.

Hope you also try this out and enjoy, as potatoes have lot of starch, carbohydrates in them it is good for the growing kids.

Oats Akki Rotti

Hi everybody, Hope you are all doing fine!!, Oats is one of those cereals which was introduced to me when my kids were 1 to 2 month old, My Dad got these porridge oats when my eldest was around 6 to 7 months, I wanted to give her that, but as I myself never liked as it is!!, I was not really very impressed with it, but it is a golden rule in the house whatever dad says must and should is important and need to be considered, so I gave her few months in tits and bits and finished of the tin!!, After coming to UK, I have come to know about it much more and appreciate it so much and try to use it in my everyday cooking as my kids do not fancy eating them, they love their corn flakes!!, I came to know from one of my friends as her GP told her mom that it also helps in reducing High Blood Pressure, as you all know that it has no sugar, no cholesterol, low in sodium and saturated fat, and high in magnesium, manganese, phoshorus and thiamin and highly rich in fibers, you can check more about it in this link of wikipedia.

I have not specifically told how much quantity of Rice flour was required for making the dough, as I have said I just kept adding the rice flour until a firm soft dough was formed, Try making them in less quantity and hope you would know how to do it, once you do it, if you have never tried making these kind of rottis, which is karnatic style, Of course people who know to make simple akki rottis I don't have to tell them what to do!! right ?.

OATS AKKI ROTTI

INGREDIENTS:

1 Cup Rice flour

1/2 Cup Oats

6 to 7 sprigs coriander leaves

1 sprig of curry leaves

salt as required

2 to 3 finely chopped green chillies

3 tbsp of freshly grated coconut (optional)

1 tbsp cumin seeds

METHOD:

First of all powder the oats in a mixie, then soak it in enough water as it absorbs lot of water until it is completely soaked.

Next add cumin seeds, finely chopped green chillies, salt as required, chopped coriander leaves and chopped curry leaves, mix well.

Now start adding Rice flour, as much as the watered oats takes until it is in the consistency of how you make Akki Rotti, that is it should be soft and not be sticky, it should come away from the bowl clean in which you are mixing

Alternatively you can also mix finely chopped cabbage, grated carrots, Vaal beans (Avarekaalu previously cooked soft or very tender ones which are small and nice) etc.,

Once the dough is ready you should make rottis like this, as I have showed in making these Raagi Rottis here.

Cook them in a medium to low flame with a lid closed, once they are done below turn them over and cook them for few more minutes just like shown in picture.

Serve them with coconut chutney or any thing of your choice, I love to eat them with pickles, I will be posting my pickle recipe soon I think as I am on the half way of doing it!!

Hope you all enjoy this recipe, I should thank usha of veg inspiration, whom I always call Oats queen!!, was my inspiration in creating this Healthy Breakfast Recipe.

we at home all of us enjoyed this healthy breakfast recipe.

Tagliatelle with Soyamince & Mango-coconut spiced Sauce

I know you must be wondering, ha! she said she wouldn't take step-by-step photos, I really didn't take them, my kids were so excited at the smell, and they were so happy that I was doing a pasta dish, which is their favourite, the same rice and sambhar/rasam authentic food they love to eat pasta, which is not an exciting dish for me!!, As I like everything spicy. No wonder, I have totally spoilt my kids as my sisters say, you make so many dishes still they get bored !!, actually sometimes they annoy me when they keep saying ''pomma, ade saapdrdak bore adikardh''!!, can you believe, blimey, But, one thing I must confess is I can never satisfy them!!, do you think it is the same story in everybody's house ?. But of course, I must agree that my kids do not complain, and try out all the dishes I make. howzthat ? Thank God!, Bless them.

This one was an other creation of mine, it is not of course some signature dish, I, as always, wanted to use some of the veggies and fruits before they deteriorate in front of my eyes,

Here is my Recipe for Tagliatelle with Mango coconut spiced sauce.

TAGLIATELLE WITH SOYAMINCE AND MANGO-COCONUT SPICED SAUCE

This is the packet of Taliatelle which I bought it in WM Morrissons which is a pasta made with 100% Durum wheat.

This is Tagliatelle which is in my Big wok ready to get cooked, just add water and cook it just like sphaghetti

This is how it look once when it is cooked, I added 2 tbsp of olive oil, Once they were cooked and after I drained the water, which I did not throw and used it for cooking the vegetables

INGREDIENTS:

I used around 2 cups of all vegetables totally

Beans, carrots, peas, green peppers, red peppers, yellow peppers,

150 gms of Soya Mince (I used frozen )

few Basil leaves to Garnish

METHOD:

Cook the Tagliatelle as said earlier accordingly or check on the Instructions drain and glaze them with olive oil and saperate the strands and keep aside.

In a wok, heat 2 to 3 tbsp of oil and add the vegetables which are chopped and cook them or roast them , with soya mince adding water until well done,

FOR THE MANGO AND COCONUT SPICED SAUCE

1 Large Mango ( Nearly 3/4th cup of pulp with the skin and seed it was around 375 gms)

1 Onion (Red /yellow)

1 1/2 ' fresh ginger

2 to 3 cloves Garlic

3 to 4 Red chillies (according to your taste or use 2 to 3 tbsp of chilli powder adjusting to your taste)

1/4 cup freshly grated coconut (do not press to fit the cup-loosely packed)

2 cloves

1' Cinnamon

1/4 tsp cumin seeds

1/2 tsp coriander seeds

METHOD:

Roast all the Ingredients in this order adding one by one in a tsp of oil, cinnamon, cloves, cumin, coriander, chillies, onion, garlic, ginger, cocnut (until it is light brown in colour) grated or thinly sliced Mango which is not too sour nor too sweet.

Then Mixie them as shown below into a smooth paste.

Then add the above Mango paste to the cooked veggies and saute them for few minutes

Once everything is gently mixed up close it with a lid and allow the vegetables and the soya mince to absorb the sauce into them and cook in a low flame for few minutes

Now the Mango-coconut Spiced sauce is ready which is not too watery nor too dry that was my daughter's plate she wanted them served saperately and she would like to mix and eat

But we all ate like this mixed the sauce with Tagliatelle and my twins ate it with Tomato ketchup but we three and my friend had it just like that and was really very tasty. It was a thank God!!, everything is completely wiped out clean from the wok job!!.

As always not an eye-catching photo sorry dears...., Garnish the sauce with torn Basil Leaves and serve with Tomato Ketchup or with cheese on top of it.

I would like to send this Pasta to Jo of Panchpakwan who is having pasta party in her blog till March 10th, check out her blog for some lovely dishes

Hope you enjoyed my dish...........

Dill Leaves Upma with Home made pickle

This is my hubby's favourite tiffin, This is most easiest and quickest, breakfast you can muster up within minutes!!, I love this with lot vegetables, nice and hot and with cup of curds, pickle, mm.., love it!, But !? before marriage I hated it so much and we all still call it concrete, and even BBB (bisi bele bath) is called as concrete in our house!!, It just doesn't make you hungry for long time, When I make it my hubby never forgets to box it and keep it in the fridge so he can take it to office next day!!, Mum always made with upma rava, but when I got married my MIL always made upma with Bansi Rava, I sometimes don't even fry it before making upma, and it still does come out very well, A little and a great tip my uncle gave me before making upma is to fry the rawa with a tbsp of Ghee, and fry it very well, so the rawa gives a nice aroma, which is now is perfect for making upma. Now this way upma will not be sticky, I have always made upma with lot of variations:
Tomato and Onion or both saperately
Lot of vegetables (peas, beans, carrots etc.,)
Mum made upma with Chow-chow (Seeme badanekaayi) I love it, it gives a sweetness to the upma!!
With Capsicums
And this one of R's friend one day invited us to Tea, and his wife made upma with Dill Leaves!!, I had never thought about this!, it was great!!, R loved it, so now & then I make with dill leaves.

DILL LEAVES UPMA

INGREDIENTS:

1 Cup of Rawa (Upma Rawa or Bansi Rawa)
salt as required
1/2 bunch of Dill leaves
1/2 cup of peas
6 to 7 Coriander leaves to garnish (optional)
1 sprig of curry leaves
2 and a 1/2 cup of water

SEASONINGS:

1 tbsp Chenna dal
1 tbsp Urad dal
1 tsp Mustard seeds
2 to 3 Green chillies
1/4 tsp of turmeric powder
4 to 5 tbsp of oil

METHOD:

Take a wok heat a tbsp of Ghee and fry Rawa nicely until it turns slighlty golden in colour keep the stove in a low flame, until a nice aroma comes out of the kitchen!!
Once the Rawa is roasted well take it out and put in a plate, and put the wok back on to the stove and heat oil, once it is hot add mustard seeds, Green chillies, chenna dal,urad dal and curry leaves until they change colour.
Clean Dill Leaves, and chop them finely, keep it aside.
Then add water and allow it to boil with the chopped Dill leaves and add salt, and pinch of asafoetida, Once the water starts boiling add Rawa slowly stirring all the way through.
Once all the Rawa has been added, mix well and close the lid for 15 to 20 minutes in a low flame, then well, it is done, and is ready to serve with a dollop of Ghee, pickle, curds, sugar, or chutney pudi, or what ever you like eating it with!!

METHOD 2:

Once the seasonings are done you can add rawa with out roasting it first and roast it now, all together, but if you are adding vegetables, Tomatoes or Onions you fry them first immediately after the seasonings and then add the rawa and roast it all together, even dill leaves you add rawa first and dill leaves with it and roast them together, Before starting to Roast, In a vessel Boil the required quantity of water, once it is well roasted add salt, mix well and add required quantity of water and mix well again, and close the lid for 15 to 20 minutes, and then it is ready to serve.

You can also add 1/2 a cup of fresh grated coconut and a squeeze of 2 to 3 tbsps of Lime/Lemon Juice (according to your taste), mix well and serve.
Mmm.., you will love it, even though my click is nothing to fall for, Well, You all know how to make a upma, but I thought as this is a food blog, and thinking someday it will useful to somebody (my Kids too!!), I thought of posting this recipe.
Even though we all follow the same method, I have always felt that each one of us make this defintely with our unique taste, like my mom, MIL, Sisters, Mannis, Maamis and me we all have different tastes to our upma !! how funny is that right !?..

Cous cous Dosa

Dosa's are one such Tiffin where in you don't have to worry that it might not turn up well, when you change the basic recipe, that is what I feel and I have always told my friends and family, I never am scared when I change my dosa recipe, the only time I get worried are Idli's, They are a challenge to cook!!.

let me come back to this recipe, when I got up in the morning I was wondering what shall I make when my kids come home, I first started thinking I will make something like a upma with cous cous, but ended up making this dosa!!

Cous cous is a versatile alternative to rice or pasta, it is Durum wheat semolina, it can also be used in cold salads or with roasted vegetables, it is quite yummy and is rich in proteins.

Cous Cous Dosa

Ingredients:

1 & 1/2 cup Cous Cous
2 cups Raw Rice
1/2 cup Moong dal
1/4 cup Chenna dal
1/4 cup Urad dal
1/4 cup Tuvar dal
1 tbsp Fenugreek seeds
1/2 Cup Rice flour

METHOD

Wash and soak Rice, seeds and dal saperately for 3 to 4 hours.
Soak Cous in enough water, you will be surprised to find it becomes so much that it keeps absorbing lot of water you can pour more water and soak it well say you use 3 times the cous cous in the recipe.
Then grind them all together as we grind for dosas
Add salt as required
Take them out and add Rice flour to it and mix well without any lumps,
Make dosas and check if they are coming out well and add water as required and cook dosas on the girdle on both the sides
These Dosas can be made immediately
You can even reduce the soaking time as the dals just require just 2 hours of soaking and then of course cous cous too, they are quite quick too.
If you soak early in the morning (6 am), you can make dosas by around 10 O' Clock.
Enjoy the very healthy dosas with sides of your choice.

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